Start by bringing a large pot of salted water to a boil over high heat. Once bubbling, add orzo and cook according to package instructions, around 8 minutes, or until al dente. Stir occasionally.

While the orzo cooks, finely dice the cucumber and chop fresh parsley. Set aside in separate bowls.

Once cooked, drain the orzo in a colander and rinse under cold water until cool. This stops the cooking process.

In a large mixing bowl, combine cooled orzo with pesto and olive oil. Toss in cucumber, sun-dried tomatoes, chickpeas, feta (or vegan feta), parsley, arugula, and lemon juice.

Gently mix all ingredients together until well-coated with pesto. Season with salt and pepper to taste.

Your Sundried Tomato Orzo Pesto Salad is ready! Serve immediately or chill for up to an hour for improved flavor.